Sushi is the name that the French company Escande has given to its latest apricot.
What does Sushi bring to your variety panorama?
It is a very early fruit that is ready a week before Tsunami. It is a self-fertilising variety, second calibre, with good presentation and on the palate it is the best within its ripening range.
With the hard winter we have had, it is obvious that climate change is a reality. Some companies are looking for varieties that adapt to it. What can you tell me on this point?
All the varieties come from out experimentation field, located 7 metres above sea level, with 350 hours of cold per year. The trials are carried out in more extreme situations in order to ensure that the end results are not disappointing.
Our research is aimed at low chilling varieties, where we put a great deal of emphasis on the taste quality. It will be easier for these to adapt to the different producing regions as a whole.
Why do you think that apricots have made a come-back within the stone range?
The apricot is a snack product, a fruit that corresponds to today’s new eating habits. With research that is always highly innovative, the fruit is becoming more and more attractive visually and with greater taste quality.
The trials are highly focused both on the early period of the season and on the later period. However, can you tell me which is the best material that Escande has for the middle of the season?
Today our variety range is complete, from very early, before Tsunami, to the later period, after Mistral. As a complement to Kioto, we have two very productive varieties with excellent taste quality: Ninja and Manga.
Will the apricot of the future have orange flesh or will it be red, as is occurring in other categories?
We are working on both ranges, orange and red. The producers and their markets are the ones who directly decide what type of flesh they should develop.
For the different Mediterranean production areas, could you specify which are the most suitable varieties from your company?
Our research is aimed at the self-fertilising varieties, with few hours of cold. These criteria allow a good adaptation to the different regions.
